Culinary students from the Art Institute of Fort Lauderdale took home awards for best side dish, best brisket and grand champion at Sunday’s American Institute of Food & Wine’s 9th annual Culinary School BBQ Battle Sunday in Fort Lauderdale.
Their side dish was a grain-filled fritter with cheese. Their tender brisket was cooked for about 55 hours and it had a slight sweet flavor along with a bit of heat, according to event chairman Daniel Richeal.
Five schools participated. But the Fort Lauderdale culinary school took home every award but the people's choice. That went to first-time competitors Miami Culinary Institute.
“They really played the crowd very well,” said Richeal of the Miami team. “They enticed guests to vote for them. They made a special sound every time they got a vote, they offered beer with their food, they cooked some items to order and they had an amazing booth presentation.”
Richeal said more than 400 people attended the event at Esplanade Park.
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